Fatteh - baked aubergine and garlic yoghurt with roasted chickpeas

Soft aubergine, garlicky lemon yoghurt, crunchy chickpeas.......flavour and texture combinations are top notch in a fatteh!

Fatteh is a class of recipes that all include toasted or stale broken bread...fatteh literally means 'to crumble'. Various toppings are then added. Fatteh also refers to a more specific recipe, although with many versions depending on location and which family are making it. This is an amalgam of the recipes I have tried and tested to create my perfect fatteh.......

100g dairy free sugar free yoghurt, this should be at room temp not cold so remove it from the fridge a little while before you intend to use it

1/2 a clove of garlic (this is down to personal preference, the garlic is raw so much more potent than if cooked, start by adding a small amount to your yoghurt, blend, taste and then add more if needed)

The juice of 1/2 a lemon

1 tablespoon tahini

2 teaspoons toasted and ground cumin (you can also use pre ground cumin but the flavour won't be as punchy)

A little sumac

Pre heat your oven to 200c.

Toast the pitta in the oven or in a toaster until it is firm and crisp, set aside to cool.

Drizzle a little oil on a baking tray. Add the aubergine slices and then flip them over, this ensures they have oil on both sides.

Bake the aubergine slices till soft and browned, this should take around 15 minutes. You can grill them if you prefer.

Mix the chickpeas with a drizzle of oil and a good dash of salt, put them onto a baking tray and roast for around 15 minutes.

Make the yoghurt sauce by blending the yoghurt, garlic, lemon juice, tahini and salt.

Get all of the composite parts in bowls and around your serving plate. Tear the pitta into pieces and scatter on the plate, then add the toppings in this order - aubergine, chickpeas, yoghurt, cumin, parsley, sumac. Serve and eat immediately.